Eat the Rainbow Summer Salad
Prep time
Total time
This Eat the Rainbow Summer Salad is a colorful powerhouse of flavor and nourishment.
Recipe type: Salad
Cuisine: American
Serves: 2 servings
For the Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1-½ teaspoons honey
  • Pinch of sea salt
  • Pinch of freshly cracked black pepper
For the Salad:
  • 2 cups baby kale
  • 2 cups baby spinach
  • ½ cup blueberries
  • ½ cup strawberries, diced
  • ½ avocado, cubed
  • ½ cup baby carrots, diced
  • ¼ cup honey roasted pecans
  1. Add vinaigrette ingredients to a bowl and whisk vigorously to emulsify. Set aside.
  2. Place kale and spinach in a salad bowl, pour vinaigrette, and toss to coat. Add blueberries, strawberries, avocado, carrots and honey roasted pecans. Serve right away and enjoy by itself or as a side dish.
Tools You’ll Need:
- Mixing bowls (medium one with a lid, and small one)
- Whisk
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
Nutrition Information
Serving size: 1 serving, including vinaigrette -- Calories: 282 Fat: 17 g. Carbohydrates: 30 g. Protein: 3 g.
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